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One Pot Ground Chicken Fajita Pasta

One Pot Ground Chicken Fajita Pasta - A Cozy Weeknight Winner

One Pot Ground Chicken Fajita Pasta is a quick, flavorful, and hearty meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Dried Pasta any short pasta like penne or fusilli
  • 2 cups Chicken Stock low-sodium or vegetable stock as a substitute
For the Protein
  • 1 pound Ground Lean Chicken can swap with turkey or beef
For the Vegetables
  • 1 medium Yellow Onion finely diced
  • 1 medium Red Bell Pepper diced
  • 1 medium Yellow Bell Pepper diced
  • 2 tablespoons Garlic minced
For the Seasoning
  • 1 tablespoon Chili Powder adjust to taste
  • 1 teaspoon Smoked Paprika or regular paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Kosher Salt or table salt
  • 1 teaspoon Black Pepper freshly ground preferred
For the Sauce
  • 1 cup Tomato Sauce low-sodium options recommended
  • ½ cup Sour Cream Greek yogurt can be substituted
For the Finishing Touches
  • ¼ cup Minced Cilantro optional
  • 1-2 cups Shredded Mexican Blend Cheese can substitute Monterey Jack or cheddar

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a high-sided skillet over medium heat.
  2. Add 1 pound of ground chicken, breaking it apart. Incorporate a finely diced yellow onion, diced red and yellow bell peppers, and 2 tablespoons of minced garlic.
  3. Stir in 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and a pinch of kosher salt and black pepper. Cook for another 1-2 minutes.
  4. Pour in 1 cup of tomato sauce and 2 cups of chicken stock. Add 8 ounces of dried pasta, ensuring it's submerged.
  5. Bring to a simmer and cook for approximately 10 minutes, stirring occasionally.
  6. Once the pasta is al dente, lower the heat and stir in ½ cup of sour cream and ¼ cup of minced cilantro.
  7. Sprinkle 1-2 cups of shredded Mexican blend cheese on top, melting it with residual heat or under the broiler for a crispy topping.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 20IUVitamin C: 80mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently in a skillet over low heat.

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